Baked Lemon Salmon and Asparagus
This one pan meal can be prepped in only 10-15 minutes and is a healthy, delicious way to feed your family on busy weeknights with minimal clean-up! You get lean protein, heart-healthy fats, and vegetables with one pan! Serve as is or consider pairing with a starch or grain side to balance out the protein and veggies on your plate.
Servings: 4-6 servings Individual Portion: 4-6 oz salmon filet + 8 asparagus spears
Prep Time: 10-15 minutes Cook Time: 10-15 minutes Ingredients: 1.5 pounds (24 ounces) raw salmon, cut into 4-6 oz filets
2 Tablespoons olive oil, divided
1 teaspoon Kosher salt or coarse salt (*optional)
1/2 teaspoon ground black pepper
1 bunch thin asparagus, fibrous woody ends removed
Juice of 1/2 lemon
1. Preheat oven to 425 degrees F.
2. Line a large rimmed baking sheet with aluminum foil or parchment paper. 3. Place salmon filets in a row on one side of the lined baking pan. Clean hands and then arrange the trimmed asparagus on the other side of the baking sheet, close to the salmon.
3. Drizzle asparagus with 1 Tablespoon olive oil. Use hands to roll and mix asparagus spears to lightly coat with oil.
4. Drizzle salmon with olive oil and rub to coat well. Clean hands.
5. Drizzle juice of 1/2 lemon on salmon and asparagus. Sprinkle both with salt and pepper to coat well. 6. Bake salmon and asparagus at 425 degrees F for 10-12 minutes until salmon has a golden glow on top and is flaky and cooked through and asparagus is tender.
Nutrition Facts: Serving size: 4 oz salmon filet + 8 asparagus spears | Calories: 230 | Total Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 62 mg | Sodium: 299 mg | Total Carbs: 7 g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 25 g
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